Mediterranean Pasta Salad with Ricotta & Feta

Ingredients

• For the dressing:
• – 1/2 large red onion, (about 5 ounces), finely chopped
• – 1/4 cup + 2 tablespoons fresh lemon juice (about 2 lemons)
• – 1/4 cup finely chopped fresh oregano leaves (or, use 1 tablespoon dried oregano)
• – 3 tablespoons finely chopped fresh dill, (or, use 2 teaspoons dried dill)
• – 2 tablespoons red wine vinegar
• – 1/2 cup extra-virgin olive oil
• – Salt and freshly ground pepper, to taste
• For the salad:
• – 1 pound fusilli (corkscrew) or penne pasta
• – 1/2 pint cherry tomatoes (or approximately two dozen), halved
• – 1 English cucumber (about 12 ounces) quartered lengthwise, then sliced crosswise 1/4 inch thick
• – 1 cup kalamata olives, (about 4 ounces) pitted and halved
• – 1 1/2 teaspoons red pepper flakes (optional)
• – 3/4 cup (6 ounces) Real California Ricotta cheese
• – 3/4 cup (4 ounces) crumbled Real California cow's milk Feta cheese
• – 1 ounce crumbled Real California Feta cheese, for garnish